Mom's Rumanian cozonac
This is extra fun for me ...... My mom baked me something we call cozonac in Romania, a traditional Romanian sweet bread, a mixture between bread and cake, you could say ..... something I have grown up with and brings up so many lovely childhood memories. I have seen it beeing baked throughout my childhood, of my mother, grandmother and almost every other women in my family. It can be baked in several ways, depending on the Romanian region you are in, and you can find it on every dessert table at every major holiday or celebration. Also Bulgaria has a long tradition of baking this and recipes can be traced as far back as ancient Egypt. This recipe I will show with the utmost pride ..... especially because it's my mom who baked it.
The recipe below is for 3 lengths , but mom usually never follow any particular recipe. Quite common for her generation and in countries from Eastern Europe. We will try here to write down this recipe as she remembers it .
4 eggs (separated - yolks separately and egg whites separately )
250 grams of sugar
1 teaspoon vanilla
a little grated lemon peel
200 grams of oil
250 grams of milk
750 grams of flour
1 packet yeast
a little salt
Here's how: Heat the milk to 37 degrees C and pour over crumbled yeast in a large bowl . Stir so the yeast dissolves. Add sugar , vanilla sugar and lemon zest. Add half of the flour and the oil and knead by hand to a rather loose dough . Let rest for about 10 minutes. Add the egg yolks and continue kneading by hand. In a separate bowl, whisk the egg whites until stiff foam and add it over in to the dough. Knead on and add the rest of the flour and salt. It may take some time , but you know when the dough is ready when it starts to form small bubbles while you knead . Divide the dough into 3 parts. Roll out each piece and roll it up like a Swiss roll with a length almost twice as long as the form it will be baked in. Fold the dough in half and roll like in the picture below. Put it in an long bread pan and let rise under a towel until it fills the mold. Brush with egg and bake for about 45 minutes at 180 degrees C.
Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.
Christina Vognild, Kumla, Sweden